There are two types of persimmon: the one with soft pulp, ie, the so-called "classic" that tends to disappear from the market by the difficulty in transporting and the one of hard meat, that you can eat like an apple, and is called " persimmon ". Currently it is more common to find the "persimmon" kind of tough meat, but it is also more astringent (rough) and although can be used for the same recipes than the classic requires higher cooking times. For this recipe we will use hard pulp persimmon.
1 cup (200 ml) filled with pulp of persimmon (1 or 2 persimmon)
2 or 3 persimmon to cut into slices for garnish
2 eggs + 1 egg yolk
1 sheet of pastry dough (which does not rise)
Half a cup of white sugar
Half a cup of condensed milk
Half a cup cooking cream
2 tablespoons butter
1 teaspoon lemon juice
Half teaspoon ground cinnamon
We place in the bottom of a cake pan (about 22 cm in diameter/ 9 inches) the pastry dough. The dough should cover by about 2 cm/1.5 inches the sides of the mold, more or less.
Grate one or two persimmon (needed to fill a cup).
In a bowl mix all ingredients and pour the mixture over the piecrust. Place on the surface the persimmon sliced, to taste, provided they are not too thick. Then brush with egg yolk.
Preheat oven to 230 degrees C / 440 F and enter the pie for 10 minutes, after the time decrease the temperature to 180 degrees c / 350 F and cook for another half hour or until a toothpick sticking in center comes out completely dry.
Remove from oven and let cool to room temperature before serving,